Sourdough bakery spreads message about artisan techniques

Ursa Minor Bakehouse, a Northern Irish specialist in sourdough bread and other hand-crafted bakery products, has won international backing to set up a working expo to spread the message about artisan breads.

The company, which is based at Ballycastle in county Antrim, is the latest artisan business named within the Èconomusée network that celebrates the skills and dedication of artisan craft enterprises. It will showcase sourdough skills to visitors to the bakery.

Husband and wife team Dara and Ciara O'hArtghalle founded the artisan bakery in 2014 in their kitchen to bake small batches of hand-crafted bread and patisserie, an interest they had developed during a stay in New Zealand. Both are enthusiastic supporters of Real Bread.

Dara says "It's fantastic to join the amazing Èconomusée network of artisans. It is a tremendous honour to be counted among a group of pioneering craftspeople across the world. We look forward to creating working relationships with the artisans, as well as welcoming groups into our bakery and spreading the word about sourdough bread".

Dara and Ciara are both are self-taught bakers. "I learned how to create sourdough by trial and experimentation, investigating flavour combinations to feed to friends and family, until I felt I had mastered," Dara explains. "Ciara had been baking all her life at home with her family and now specialises in sweet bakes, in particular, her adored friands, small almond cakes, she first tasted in New Zealand," he adds.

They were both raised on the north coast and looked to their home-town of Ballycastle when they became serious about the potential of an artisan bakehouse based on their experiences of New Zealand's coffee-house culture.

"We decided to start a small artisan bakery to supply fresh, delicious produce using local, in season, organic ingredients. We are passionate about Real Bread, made using traditional methods, free from chemical additives, to create authentic and unique loaves," he adds.

They have since expanded the business twice and now operate from premises in Ballycastle. It includes a small and distinctively artisan café. "We want to create a welcoming space where people can pick up a fresh loaf, a tasty treat or enjoy a quiet cuppa," Ciara says.

They began supplying cafes in the area shortly after the bakery's launch. "We were blown away by the support we received when we visited town markets to share our bread and sweet bakes. This is what has encouraged us to move forward. We have been organising pop-ups and continue to be humbled by the genuine interest and excitement for our journey. We want to bring Ursa Minor to everyone on a more permanent basis. We've also been fortunate enough to be able to work with some fantastic people who share our passion for real food, local, fresh produce," Dara continues.


They have been raising funds for the further development of the new bakery and cafe through a crowdfunding campaign. "The new premises provide a space for community, creativity, and craft. It's a place where visitors are always warmly welcomed. We want to continue to share our story and showcase what we are so passionate about. We are sourcing some incredible teas, coffees and hot chocolates to offer alongside our bakes."

Économusée, (Artisans at Work) is a concept that was developed in Québec and involves partners from Canada, Norway, Sweden, the Faroe Islands, Iceland, Greenland, the Republic of Ireland and Northern Ireland. It provides a platform for artisans to present their expertise to visitors and includes workshops on their produce and craft techniques.

There are currently 70 mini museums across these eight countries with an additional 20 to be launched by March 2018. Within Northern Ireland there are currently six Économusée workshops; Broighter Gold Rapeseed Oil in Limavady, Scullion Hurls in Loughgiel, Steenson's Jewellers in Glenarm, Hillstown Brewery in Ahoghill, Ursa Minor Bakehouse and Broughgammon Farm, both based in Ballycastle.